Spiced pumpkin quinoa salad, maple roasted nuts and a maple tahini dressing



Pumpkin is a super robust vegetable that makes it perfect for storing in the fridge for tomorrow and using in packed lunches. Baked with cinnamon to bring out its sweet flavour, swap with sweet potato or butternut squash if it's not pumpkin season. Quinoa is a nutrient powerhouse, packed with fibre and a 'complete' plant protein option to bulk out your salads. Topped with crunchy mixed seeds baked in maple syrup and a creamy tahini dressing.


Total time to make : 40 minutes Time to prep : 10 minutes

Time to bake : 30 minutes

Servings : 2 - 3



Ingredients


1 small cooking pumpkin, sliced into 1/2 inch wedges (skin on)

2 tbsp olive oil

2 tsp cinnamon

1 tsp dried chilli flakes (optional)

Salt


90g mixed nuts and seeds (I used pecans, pumpkin seeds and pistachios)

2 tbsp maple syrup

Salt


4 tbsp tahini

2 tbsp maple syrup

Juice from 1 lemon


Cooked quinoa

(or use 1 x 250g pre-cooked pouch)


3 large handfuls of mixed salad

Herbs such as parsley, mint and basil - to garnish



Method


  1. Preheat a fan oven to 220C and line a baking tray (or 2) with baking paper

  2. In a bowl, toss the pumpkin wedges with the olive oil, cinnamon, chilli and a good pinch of sea salt. Spread out on the tray(s) in a single layer and roast in the oven, turning half way through, for 30 minutes until they are soft when pricked with a fork

  3. Roughly chop any large nuts up and mix them with the seeds. Spread onto a seperate lined baking tray and drizzle over the maple syrup and a good pinch of sea salt. Place in the oven for 8 - 10 minutes, being cautious not to burn them - maple syrup can burn quickly

  4. To assemble the salad, mix the salad and cooked quinoa as a base, then top with the pumpkin wedges, crumble over the maple nut and seed mix

  5. For the dressing, combine tahini, maple and lemon juice together in a mug or small bowl and whisk with a fork. Add a splash of cold water if your tahini is quite thick to loosen the dressing. Drizzle over the salad just before serving and top with fresh herbs



Nutritional Information


460 calories

10g protein, 47g carbs, 30g fat



Good to know:

  • Will keep really well for up to 3 days in the fridge in an airtight container

  • The bed of quinoa will soak up any oil from any roast vegetables you use, infuses the flavour and won't leave you with a watery-residue-salad (gross). I prefer glass and metal tupperware

  • Vegan, GF



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